Festive Raspberry Rolls Recipes

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper. In large bowl, stir Bisquick mix, milk, sour cream, granulated sugar and orange peel until soft dough forms.
• On surface sprinkled with additional Bisquick mix, knead dough 5 times. Roll dough into 16x12-inch rectangle, about 1/4 inch thick. Spread 2/3 cup of the jam over dough to within 1 inch of edges. Starting with 12-inch side, roll up tightly. Pinch edges to seal. With sharp knife, cut dough into 8 slices. Place slices, cut sides down, on cookie sheet.
• Bake 15 to 16 minutes or until golden brown.
• In small bowl, mix powdered sugar and whipping cream until smooth. In small microwavable bowl, microwave remaining 1/3 cup jam uncovered on High 10 to 20 seconds or until melted. Spoon melted jam on top of jam spirals. Drizzle glaze over jam. Serve warm.

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
• Mix the cranberries and pistachios together in a small bowl. Set aside.
• Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
• Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
• Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
• Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!

Steps:

• Measure carefully, placing all ingredients except preserves in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease 12 medium muffin cups, 2 1/2 x 1 1/4 inches. Roll or pat dough into 15 x 10-inch rectangle. Spread preserves over dough to within 1/4 inch of edges. Roll up dough, beginning at 15-inch side pinch edge of dough into roll to seal. Stretch and shape roll to make even.Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups. Snip through each slice twice, cutting into fourths, using kitchen scissors. Gently spread dough pieces open. Cover and let rise in warm place about 25 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 375°. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm, or cool on wire rack.1 roll: 145 calories (35 calories from fat) 4g fat (1g saturated) 20mg cholesterol 140mg sodium 25g carbohydrate (1g dietary fiber) 3g protein.Do-ahead NoteAfter you have snipped each slice and opened the dough pieces, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.ShapingCut roll into equal slices. Place slices, cut side up, muffin cups. Snip through each slice twice, cutting into fourths, using kitchen scissors.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon zest, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool., Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon zest. Serve chilled.